I’m searching for the mesophilic culture for cheese making, I asked a lot of pharmacies around but I didn’t find the any culture only rennet.
If there’s a French cheese makers on this sub can you please help me, and “présure extrait” rennet or mesophilic culture.
Hi fermentation gurus! I have a question about fermentation. I've been having fun with various kinds of lactic acid fermentation. I've dabbled with many ferments, including, soy yogurt, various kinds of pickled veggies, oncom-style tempeh, and miso. I've been really honing in on lactic acid fermentations as my "specialty". I'm still quite the amateur so I have some amateur questions about methods:
When I ferment, I typically stick to either a standard yogurt-style thermophilic procedure where I use probiotics as a starter, or I do a brined room temperature ferment using naturally occurring microbes.
I'm not great at following the rules when I don't understand why they should be followed. So I have experimented with mixing up fermentation procedures and the typical ingredients they are used with. I shredded some cabbage and sent it through the exact sort of thermophilic process I'd use for yogurt. It definitely fermented in around 24 hours. The flavor was nice. Not nearly as salty as a typical sauerkraut, and maybe a little "fresher" tasting while also having lactic acid notes. Am I risking my health by doing this sort of fermentation?
My other question is about "cheese" making. I am experimenting with plant-based cheeses, looking to develop the deeply cultured "sharp" notes you'd expect in a cheese such as mature Cheddar. I understand that Cheddar is a mesophilic fermentation. Is it possible to more-or-less achieve the same flavors with a thermophilic method? I am more than happy to try a mesophilic process, though I want to know what I have to potentially gain from this. I have my thermophilic probiotic starter method practiced to the point where I rarely have failures. The "cheese" I get is fairly pleasant tasting but maybe not complex enough. I am letting it go through a maturing stage where after around 24 hours of thermophilic fermentation I will leave it covered in the fridge for a few weeks. It seems to work, but again I am not sure if I am tempting fate somehow by doing such a hybrid method with atypical ingredients.
If anyone has advice on what I should look out for in my process, I would love to hear it. Also, if anyone has a better understanding of the precise differences in flavor or texture I should expect from the different LAB fermentation methods, it would help me decide if it's worth looking into more purely mesophilic methods for my "cheese".
Thanks!
Anyone know where I can buy a mesophilic yogurt culture like filmjolk or viili in SA? I can only find thermophilic cultures for sale.
Hello!
Im going to make some cultured cheese for the first time and Im wanting to use Penicillium Candidum HP 6 and mesophilic cultures. MM100 seems like the best choice but there's a disclaimer that its made using milk products/lactose but that its gone by the time you use it thus its vegan- to me that's not vegan. Is there a mesophilic culture that is created using a vegan method or an alternative option. Im planning to make a lovely aged Camembert like all you fancy folk.
I live in Taiwan and many vegan people here wont consume bacteria that was raised on lactose, even if the starter culture does not contain lactose in the mix. Are there mesophillc starter cultures that are not raised on lactose? Alternatively, when making a cashew based camembert, are their alternatives to achieving the same effect in flavor and texture produced by the mesophilic bacteria? I must also add that Buddhists here wont eat garlic or onion either. The Penicillium Candidum wont be a problem. Thanks!
EDIT: I have a background in cell biology, so I will grow the bacteria in a new substrate myself if I need to. But I'd rather buy it.
How to make mesophilic culture if it’s not available where you live? Also if buttermilk isn’t available too.
I have everything ready but i dont have access for any mesophilic culture right now, is it a necessary ingredient to make cheddar cheese?
I bought the mesophilic yogurt kit from cultures for health.
I made my starters, and then my second batch.
I ate one, then when it was just a tiny bit left, I added milk, stirred it with a clean spoon and left it on the top of the fridge to ferment.
Is there a set number of times I should do that before I need to finally wash the jar? Should I have washed it this time?
I used store bought buttermilk and 2% milk in a jar, left it covered at 75 degrees on the counter and waited 12 hours for it to culture. It wasn’t very thick and when tasted had the consistency of flem. I’m wondering when is the right time to pour it into ice trays and freeze for use. Should it be thicker? Should I wait another 12 hours?
Can some one explain to me the science behind these spores? And how would you test it in a dairy and juices manufacturing company? I am aware of the testing method being placing sample for 10minutes at 80degreesC(for mesophillic) and 100degree C(for thermophillics). The incubation temperatures after plating the sample is where I'm getting confused and would like an explanation for as to why we incubate at said temperatures.
I would like to try to make Viili yogurt. So I will need a starter.
I tried Cultures for Health but could not get the starter to start. I took whole milk, placed 1 cup of it in a mason jar, added the starter, stirred, covered with coffee filter. And nothing.
I enjoy making yogurt in my Instant Pot but was looking for a different variety. Viili sounded good but can't get it going.
Anyone make Viili yougurt from scratch using a starter culture?
Thanks
I don't want to step on anybody's toes here, but the amount of non-dad jokes here in this subreddit really annoys me. First of all, dad jokes CAN be NSFW, it clearly says so in the sub rules. Secondly, it doesn't automatically make it a dad joke if it's from a conversation between you and your child. Most importantly, the jokes that your CHILDREN tell YOU are not dad jokes. The point of a dad joke is that it's so cheesy only a dad who's trying to be funny would make such a joke. That's it. They are stupid plays on words, lame puns and so on. There has to be a clever pun or wordplay for it to be considered a dad joke.
Again, to all the fellow dads, I apologise if I'm sounding too harsh. But I just needed to get it off my chest.
Do your worst!
Hello all! Got into yogurt making mid lockdown when I realized my husband was just not on the sourdough train (and I was eating all of my experiments on my own...). This time around, decided to try a couple strains of mesophilic cultures from Cultures For Health for something new but went on autopilot and programmed my water bath for 110F (43C) instead of room temp.
Realized my mistake about 10 hours in... but now staring at the jars in my fridge trying to figure out if I risk tasting them. Smells alright - not overly sour/acidic - but thicker than I was expecting for a mesophilic yogurt. Anyone here have any experience with similar/have suggestions on what I do with this batch? Or do I just dump?
I'm surprised it hasn't decade.
For context I'm a Refuse Driver (Garbage man) & today I was on food waste. After I'd tipped I was checking the wagon for any defects when I spotted a lone pea balanced on the lifts.
I said "hey look, an escaPEA"
No one near me but it didn't half make me laugh for a good hour or so!
Edit: I can't believe how much this has blown up. Thank you everyone I've had a blast reading through the replies 😂
It really does, I swear!
They’re on standbi
